Soft tailed longfish
2024-05-04 15:00:47 862
Soft headed long fish, also known as soft headed eel. It is a traditional famous dish in Jiangsu. It is also a famous dish in Huaiyang Cuisine. Home operations are also very convenient. Control the oil content and heat well, resulting in fresh, smooth, tender meat and a rich taste.
Details of ingredients
Technique
Steps to make Soft tailed longfish
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1. Slice garlic.![]()
2. Peel off the head and bones of the eel, cut it open, wash it clean, and boil it in hot water for a few seconds to dry.![]()
3. Add cooking wine, light soy sauce, dark soy sauce, sugar, salt, black pepper, starch, and salt.![]()
4. Mix well and marinate for at least 10 minutes.![]()
5. Heat the pot and pour oil, refer to the diagram for the amount of oil.![]()
6. Add garlic slices and stir fry until fragrant.![]()
7. Pour in eels![]()
8. Quickly stir fry over high heat.![]()
Turn off the fire in 9.2 minutes.![]()
10. Sprinkle an appropriate amount of black pepper and a little hot oil before cooking. The meat is tender, smooth, and delicious.
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